Thai Deviled Eggs
Deviled Eggs with the flavors of Thailand, ginger, lemongrass, fish sauce, and more.
Ingredients
- 6 large eggs
- 4 tablespoons mayonnaise or plain Greek yogurt
- 1/4 teaspoon garlic powder
- 1 teaspoon lemongrass, or to taste (I use the tube from the produce section)
- 1/2 fresh hot chile, seeded and finely minced, optional
- 2 1/2 teaspoons unseasoned rice vinegar, or to taste
- 2 teaspoons fish sauce, or to taste
- 3/4 teaspoon fresh ginger, finely grated on a zester or Microplane
- 2 tablespoons green onions, or cilantro, finely chopped
- 1 tablespoon chile-garlic sauce, for serving, optional, but so good!
Instructions
- Into a medium sauce pot with a lid, place a steamer basket, or you can use a double boiler. Add enough water to come up about 1” below the steamer basket. Bring the water to a boil.
- Add the eggs and lower the heat to a medium/gentle simmer. Place the lid on the pot.
- Set your timer for 14 minutes. (Overcooking eggs is what causes the grey-ish halo around the yolks. We are definitely trying to avoid that. It may take a round or two for you to find the perfect number of minutes, due to your heat source, boil rate, size of eggs, etc.
- While the eggs are steaming, fill a medium-sized bowl with ice and water.
- After 14 minutes, turn the heat off and CAREFULLY remove the lid.
- Using a slotted spoon, remove the eggs from the pot and gently place them into the ice water.
- Allow the eggs to cool in the ice water for at least 15 minutes, adding more ice as necessary to keep the water very cold.
- Once the eggs are cooled, peel them. Run them under water to be sure you’re not missing any tiny pieces of shell stuck to the egg.
- Halve all the eggs longways. Gently scoop the yolks of all the eggs into a medium bowl. I find that my small teaspoons work well to pop the yolk out of the white. Mash the yolks with a fork until almost smooth.
- Add the mayonnaise or Greek yogurt, garlic powder, lemongrass, chile, vinegar, fish sauce, and ginger. Gently combine the ingredients. Taste for seasoning and adjust. The mixture should be stiff enough that you could pipe the filling with a large tip.
- Evenly divide the yolk mixture into the empty “holes” in the egg whites, either by piping with a large decorating tip or with a spoon.
- Sprinkle the tops with the green onions.
- Serve immediately with chile-garlic sauce or cover and refrigerate until ready to serve. Deviled eggs should keep well for up to 1 week in an air-tight container. See Notes.
Notes
Just in case you skipped over the intro-writing, here’s some information you need on the safety of hard-boiled eggs. The cooked hard-boiled eggs can be made up to 4 days in advance. USDA says hard-boiled eggs can be kept refrigerated (peeled or left in their shells) for up to a week. Cook the eggs in advance enough that you count in the time they are prepared into Curried Deviled Eggs and consumed within a week. That may allow you to make them up to 4 days in advance or make the day of serving. Just give yourself a safe week to make and consume. Got it?
This may be happenstance, but in all (lots) of the eggs I peeled, I found gently tapping the shell on the counter made the peeling much easier with less or no egg white stuck to the shell. Some were perfect! The ones I was not so gentle with tended to have an unsightly amount of white stuck to the shell. Well, those were eaten with salt and pepper, or chopped for Classic Egg Salad. So, be gingerly when tapping to crack the shell for peeling.
One more note on the eggs. I know all 12 or 18 of the eggs in your carton are not always uniform in size. Try to cook the larger eggs separately from the smaller ones. Because, the larger eggs will probably turn out perfect, and the smaller ones may end up with a little bit of gray halo due to being slightly overcooked. I had to learn that one the hard way. If you steam both sizes, steam for 12 to 13 minutes, and the larger ones will have a slightly “jammy” center. No biggie.
Nutrition Facts
Thai Deviled Eggs
Amount per Serving
Calories
69.05
% Daily Value*
Fat
5.92
g
9
%
Saturated Fat
1.27
g
8
%
Trans Fat
0.01
g
Polyunsaturated Fat
2.55
g
Monounsaturated Fat
1.74
g
Cholesterol
93
mg
31
%
Sodium
181.34
mg
8
%
Potassium
43
mg
1
%
Carbohydrates
0.66
g
0
%
Fiber
0.04
g
0
%
Sugar
0.42
g
0
%
Protein
3.22
g
6
%
Vitamin C
0.21
mg
0
%
Calcium
15.64
mg
2
%
Iron
0.49
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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